Monster meatloaf started as a way to tame a fridge full of odds and ends. It’s a dish that’s evolved from simple family dinners into a messy, joyful spectacle of flavors. I love the thrill of throwing in whatever’s at hand and seeing how it turns out. It’s a perfect storm of chaos and comfort, especially during busy weekends.
Why this monster keeps calling me back
It’s the unpredictability — no two monsters are the same. Plus, the smell of baking meatloaf at 175°C, with hints of caramelized onions, always pulls me home. It’s a dish that’s forgiving, rustic, and honestly, just plain satisfying to make and eat.
Breaking down the beast: ingredients and their quirks
- Ground beef: The backbone, juicy and tender, but lean works better—avoid dry turkey or chicken.
- Breadcrumbs: Hold everything together. Use fresh or slightly stale for best texture.
- Onions & garlic: Builds flavor from the inside out. Sauté until golden and fragrant.
- Ketchup & spices: Adds sweetness and smoky depth. Feel free to swap for barbecue sauce or hot sauce.
- Eggs: Bind everything together, keeping the loaf from falling apart.
- Optional extras: Chopped bacon, cheese, or hot sauce—go wild, it’s your monster.
Tools of the trade for monster meatloaf
- Large mixing bowl: Combine all ingredients evenly.
- Skillet: Sauté onions and garlic to deepen flavors.
- Loaf pan: Shape and bake the meatloaf evenly.
- Thermometer: Check internal temperature for safety and doneness.
- Cooling rack: Rest the loaf so juices redistribute.
Step-by-step guide to crafting your monstrous masterpiece
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Gather a 9×5 inch (23×13 cm) loaf pan and a large mixing bowl.
Step 3: In a skillet over medium, sauté diced onions and garlic until translucent, about 5 minutes.
Step 4: Mix all ingredients in the bowl: ground beef, cooked veggies, breadcrumbs, eggs, ketchup, and spices.
Step 5: Shape the mixture into a loaf and place in the pan.
Step 6: Bake for about 1 hour, until the top is caramelized and a thermometer reads 70°C (160°F).
Step 7: Let rest for 10 minutes before slicing to ensure clean cuts.
Step 8: Serve with a drizzle of gravy or extra ketchup for a nostalgic touch.
Cooking checkpoints to keep your monster on track
- Meatloaf should be golden-brown and slightly crispy on top.
- Internal temperature must reach 70°C (160°F) for safety.
- The loaf should feel firm but not hard, with a slight jiggle in the center.
- Smell should be rich with caramelized onions and seasoned beef.
Common pitfalls and how to dodge them
- Using dry breadcrumbs without enough moisture.? Add a splash of beef broth if the mixture feels too dry.
- Overbaking, causing the loaf to dry out.? Cover loosely with foil if the top browns too fast.
- Slicing immediately, which causes crumbling.? Let the meatloaf rest for 10 minutes before slicing.
- Using a dull knife leading to squished slices.? Use a sharp knife to cut clean slices.
Monster Meatloaf
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and gather your loaf pan and mixing bowl.
- In a skillet over medium heat, sauté diced onions and minced garlic until they turn golden and fragrant, about 5 minutes. This deepens their flavor and softens their texture.
- In your large mixing bowl, combine the ground beef, cooked onions and garlic, breadcrumbs, beaten eggs, ketchup, and spice mix. Mix everything together thoroughly until well combined; the mixture should be slightly sticky but manageable.
- Shape the mixture into a loaf shape and place it into the loaf pan, pressing gently to ensure it holds together evenly.
- Bake in the preheated oven for about 60 minutes, until the top becomes caramelized and a thermometer inserted into the center reads at least 70°C (160°F). The aroma should be rich and savory as it bakes.
- Once baked, remove the meatloaf from the oven and transfer it to a cooling rack. Let it rest for about 10 minutes; this helps the juices redistribute and makes slicing easier.
- Slice the meatloaf with a sharp knife into thick pieces, revealing a juicy, tender interior with a nicely browned crust.
- Serve your monster meatloaf warm, optionally drizzled with extra ketchup or gravy for a nostalgic, comforting meal.
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